I ripped this recipe out of a Real Simple magazine a while back, and finally made it for dinner last night. It was so good…even Matt, who generally does not prefer a vegetarian meal, really liked this!

I made some slight tweaks to the recipe to reduce the olive oil used and season it a little differently. Here’s my version that I’ll definitely make again!

Heat oven to 400° F. Put 1/4 cup quinoa, minced garlic, 1/2 cup water, and a dash of salt in a small saucepan; bring to a boil. Cover, and cook for 15 minutes or so, stirring every couple of minutes, until the quinoa is tender (you MAY need to add more water). Transfer to a medium bowl and let cool to room temperature.

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes. If they fill with liquid, drain it off.